Old-Fashioned Buckwheat

Name: Old-Fashioned Buckwheat
Ingredients: One cake of yeast; a half cup of lukewarm water; one quart lukewarm water; one cup cornmeal; a pinch of salt

From The National home cook book, 1900

This makes them light and spongy.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

534Calories

10 gProtein

115 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories534 kcal

Protein10 g

Carbohydrates115 g

Fiber5.6 g

Sugars2.3 g

Total Fat2.5 g

Saturated Fat0.3 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium31 mg

Potassium205 mg

Calcium111 mg

Iron6.3 mg

Magnesium67 mg

Phosphorus143 mg

Zinc1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.2 mg

Folate302 mcg

Choline12 mg

Caffeine0 mg

Water1081 g

As published

This recipe was extracted from The National home cook book (1900), page 57. The excerpt below is the record exactly as published.

OLD-FASHIONED BUCKWHEAT—One cake of Soakthonws in-a half cup of lukewarm water. Soakfor half an hour. One quart lukewarm water, one cup cornmeal and a_ pinch of Salt

Cook this with the app: pantry check, scaling, and the assistant.